Eat the Rainbow Black Bean Soup
My newly vegan, great chef friend Mary shared this recipe with me and I made it for the family this weekend.
It's a fantastically healthy and flexible recipe.
What I like about it is that you can freeze the leftovers, which I did.
It'll be nice to pull out 1 c servings to have with lunch or dinner.
Here is our modified version of this soup.
I started by sweating carrots, celery, and red pepper. I added a dash of oil but it isn't necessary. I cooked the vegetables for about 5 minutes.
Then I added the remaining vegetables, spices, broth, and tomato sauce and brought it to a boil.
Then I reduced it to simmer, covered it, and let it cook for 30 minutes.
Right before serving I added the chopped chard and then ladeled into it bowls and served it with multi-grain bread.
A few notes:
**I will add a 3rd can of black beans to the soup next time
**I will chop the chard and cabbage more finely next time.
**You can add or delete any vegetable to this recipe. I used celery that I had on hand and I omitted the onion.
**I thought my cabbage was "small" but it was too much. I'll just use half a cabbage next time.
**If you like a soupy soup, add more broth.
Delicious and super healthy!
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Eat Your Veggies!